Sara Smith can make a convincing argument that her “Butternut White Chocolate Cream Pie” just might be that. Smith’s creation took home the gold at the 2013 Pillsbury Pet-Ritz Pie Baking Championship at the State Fair of Texas.

She decided to share her recipe.

(Credit: Sara Smith)

Butternut White Chocolate Cream Pie

1 butternut squash, divided

1 Pillsbury Pet-Ritz deep dish pie shell

2 eggs

1/2 cup sugar

1/2 cup brown sugar

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon mace

1/2 teaspoon cloves

1 cup heavy whipping cream

3 oz cream cheese

5 oz white chocolate, melted

1 tablespoon white chocolate pudding powder

8 oz whipped topping

1/2 cup whole toasted pecans

Cut squash in half. Preheat oven to 400 degrees. Line cookie sheet with aluminum foil. Place squash skin side up on pan. Bake for 45-50 minutes. Let squash cool. Scoop out flesh for pie. (1 squash should yield enough for two pies)

Take pie shell out of freezer and bring to room temperature. In food processor mix 2 cups butternut squash (save extra for other use), eggs, sugars, cinnamon, ginger, mace, cloves, and heavy whipping cream. Combine until smooth. Pour into pie shell. Cook in 450 degree oven for 20 minutes. Reduce heat to 400 and continue to bake for 15-20 minutes until set in the middle. Cool on wire rack until room temperature, then refrigerate. Whip cream cheese, melted chocolate, and pudding powder together. Fold in whipped topping. Spread over top of pie, reserving some for decoration. Garnish with whole toasted pecans and more of the white chocolate top layer with pastry bag around edges. Sprinkle white chocolate curls on top.